(Serves 4)

150 g mozzarella
100 ml double cream
2 eggs
Gozo sea salt
Freshly ground black pepper, or white if you prefer a pristine custard

Blend all the ingredients, pour into four lightly buttered moulds, then steam or cook in bain-marie for 25 to 30 minutes. This makes a very good first course with salad, or is an elegant accompaniment to seared red mullet or lampuka (dolphin fish) fillets, roasted vine tomatoes, basil, balsamic vinegar and black olives with tomato vinaigrette.

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